Chocolate Buttercream

Chocolate Buttercream

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  • Prep Time


  • Total Time


  • Servings



  • 6

    oz good semisweet chocolate

  • ½

    pound unsalted butter at room temperature

  • 1

    extra large egg yolk

  • 1

    tsp vanilla

  • c sifted icing sugar

  • 1

    Tbsp instant coffee


Chop the chocolate and place in a heat proof bowl set over a pan of simmering water Stir until just melted and set aside until chocolate is cooled to room temp In the bowl of electric mixer beat the butter on medium high speed until light yellow and fluffy, about 3 min Add the egg yolk and vanilla and continue beating for 3 min Turn the mixer to low and gradually add the icing sugar Beat at medium speed, scraping the bowl as necessary, until smooth and creamy Dissolve the coffee powder in 2 tsp of hot tap water On low speed, add the chocolate and coffee to the butter mixture Don't whip t Spread immediately on cooled cake


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